Suave et velouté bel âge vraiment Du velours dirait Dubs — a month ago
Blend of 65% Merlot, 20% Cab Franc and rest Cab Sauvignon, deep Ruby color with aromas of dark black fruits, and a herb spice nose. On the palate flavors of blackberry, currant and cherry, with licorice, tobacco and burnt herbs. Fine grainy tannins, medium+ finish ending with fruit, smoky spice and earthy mineral notes. — 3 months ago
Ripe plum, black currant, cedar, black pepper, a hint of rusted iron on the nose. Dense palate. Bright acidity. Firm tannins leads to an slightly astringent finish.
Not quite ready yet. Need at least another 5 years.
Clos Labarde is a 4.5ha estate a stone throw from Pavie. 16’ is the last vintage before it’s sold to an insurance company for a cool $3.5m/ha. — 3 years ago
Delicious, and great value! Strong blackberry notes with hint of tobacco. — 3 months ago
Dark and deep. — 7 months ago
A steal on auction
I wouldn’t consider it a 🥩 wine but great with charcuterie
Web info
Chateau Valandraud is represented by the passion of a couple: Jean-Luc Thunevin and Murielle Andraud. Following the great success with the wine merchant business in Saint Emilion, they opened their own vineyard to produce their own wine.
In 1989, they bought a small parcel of 0.6 hectare (1.48 acres) located in a small valley near Saint Emilion between Pavie-Macquin and La Clotte. The origin of the wine name is as much geographic (Val: Vallon de Fongaban), as sentimental (Andraud: Murielle’s maiden name). Thus Chateau Valandraud was born.
Little by little, Jean-Luc and his wife purchased several other parcels of vines, and now, the domain represents a total surface of 10 hectares (24.71 acres), located in various areas of Saint Emilion. The diversity of soils and varietals permit the production of 6 different wines: Chateau Valandraud, Chateau Valandraud Casher, Virginie de Valandraud and the 3 de Valandraud (the second wine of Chateau Valandraud and Virginie de Valandraud), Blanc de Valandraud N° 1 and N° 2.
The final blending of the various parcels occurs in the month of March, following a blind tasting with the help of the world famous oenologist, Michel Rolland. — 2 years ago
Jay Kline
Opened and double-decanted several hours prior to service; enjoyed over the course of three hours. The 1999 pours a deep garnet with a near opaque core. On the nose, the wine is developing and predominately red fruited with notes of Morello cherry, tomato leaf, some olive…a touch of well oiled leather. On the palate, the wine is dry and has all the “Power of Grayskull” and the relative structure to match. Confirming the notes from the nose. The finish is long and more bitter than the other great Bordeaux in the line-up. Drink now with a long decant and through 2049. — 21 hours ago